Unit 9 - Food service organisation

Unit 9 - AB1: Staff organisation and service methods
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Slide 1: Slide
HorecaMBOStudiejaar 1

This lesson contains 13 slides, with interactive quizzes, text slides and 1 video.

time-iconLesson duration is: 120 min

Items in this lesson

Unit 9 - AB1: Staff organisation and service methods

Slide 1 - Slide

Slide 2 - Video

Purpose of assignment
- To learn more about the types of staff organisation

- To gain more knowledge about the different types of food service operations

- To research different service methods and their impact on hospitality businesses

Slide 3 - Slide

" As an employee in hospitality, it is important to have knowledge and understanding of the different types of food service operations. They can vary in type, staff structure, and service methods. These business choices will have an impact on the overall operation"

Slide 4 - Slide

Give an example of a food service operation

Slide 5 - Mind map

Where do you think of with staff organisation?

Slide 6 - Mind map

Service methods
Silver service
Plate service
Buffet
Self-service
Assisted service
Room service
Counter service
Table service
Single point service

Slide 7 - Slide

Group activity
3 groups - 10 minutes

You are going to find out what the different service methods entail. Give a short explanation in your own words. 

(Put the information in a Word document)

Slide 8 - Slide


Group 1

Group 2

Group 3


Silver service
Self-service
Table service


Plate service
Assisted service
Single point service

Buffet
Room service
Counter service

Jurgen
Isa
Luca


Elze-Mieke
Peter
Ilse
Tialda

Fleur
Simone
Mariska

Slide 9 - Slide

AB1 - Staff organisation and service methods
TASK 1

Visit at least three distinct food service operations. At least two of the businesses should be roughly similar in terms of numbers of staff and guests.

Slide 10 - Slide

Describe the following...

1. Type of food service operation
2. Layout, design, choice of equipment and furnishings
3. Staff organisation
4. Service methods

Slide 11 - Slide

Group activity - 30 min.
Three groups

You are going to make make the right combinations between type of food service operation, service method and staffing. Explain why the chosen combinations are appropriate. 
You can choose the same service method more often.

--> See Teams for the document. 
Put the information in a Word document <--

Slide 12 - Slide

Slide 13 - Slide